1 tbsp of dried yeast (or less if you are opting for long proofing time)

1 tsp of salt

1-2 tbsps of olive oil

Vegetable stuffing

1-2 medium-size onion, chopped

1 medium-size tomato, chopped

1 green pepper, chopped

1 green pepper, chopped

2 cloves of garlic, grated

1 tbsp of tomato paste

2 tbsps vegetable oil + 1 tbsp of olive oil

2-3 tbsps of coriander and parsley, finely chopped

1 tbsp of sweet paprika

1/2 tsp of cumin

Salt, pepper and cayenne to taste

Optional additions

Chopped green olives

Harissa

For a meaty version, add 300 g of minced beef/lamb and
double the amount of herbs and spices

Preparation

Make the batbout dough

Prepare the dough batbout as shown in the recipe or a faster recipe here. Cover and let rise and double in volume.

Shape it into dough balls anywhere between 8-10 mm diameter.
Cover and let them rest for 15 min.

Make the vegetable stuffing

Over a medium heat, heat the oil in a pan then fold in the
onion and the chopped peppers. Add the spices, garlic and stir. Cover so the
vegetables sweat and cook through. Add a tiny bit of water if needed as it will
reduce anyway.

Add the tomatoes and herbs. Stir and cook for a few minutes.
Turn off heat and set aside to cool.

Drain any excess of liquid.

Served as a cooked salad, this rough taktouka is drained to be used as a stuffing

If you are adding harissa or chopped olives, it’s the time
to do so.

Roll and pan-fry the stuffed batbout

Dust the work surface with white or fine semolina flour, Roll
a ball of dough as thin as 3-4 mm.

Place
the stuffing in the centre.

Bring the edges of the dough to the centre. Pinch them to
seal and flip this pouch in order to have the sealed section at the bottom. Gently
flatten the pouch to expand the circle. Make sure you give it a quarter turn after
each roll and make sure the work surface is dusted with flour so the dough does
not stick. See this post to have an idea how we cover this step (look for batbout beche'hma).

Place each rolled flatbread on a dusted kitchen towel.

Over medium heat, place a skillet or a griddle and pan-fry the
stuffed batbout on both sides until they look nicely golden.

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About Author

I'm Nada, a London-based Moroccan food expert. I am a mother of two little boys who keeps my hands full. I lived in different places and that made me realize how I miss Moroccan food. I moved to write extensively about it and I hope you will enjoy reading my posts and trying my family recipes as much as I enjoy writing them. You can also find me at tasteofmaroc.com where I publish authentic recipes and write about some cultural aspects of the Moroccan society.

About Me

I'm Nada, a London-based Moroccan food expert. I am a mother of two little boys who keeps my hands full. I lived in different places and that made me realize how I miss Moroccan food. I moved to write extensively about it and I hope you will enjoy reading my posts and trying my family recipes as much as I enjoy writing them. You can also find me at tasteofmaroc.com where I publish authentic recipes and write about some cultural aspects of the Moroccan society.